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Brewers Association (BA) members have online access to all recorded seminars, webinars, and presentations hosted by the BA. This archive includes seminars from the Craft Brewers Conference dating back to 2012, Collab Hours and Power Hours dating back to 2005, and other presentations such as member town halls, presentations to state brewers' guilds, and those presented at the Great American Beer Festival®.
Collab Hours are presented every Thursday at 1:00 PM Eastern (12:00 PM Central, 11:00 AM Mountain, 10:00 AM Pacific) and are FREE to Brewers Association members.
The development, high-quality and consistency of aroma and flavor imparted by hops are critical aspects of brewing high quality beer. Two global experts on hops pathology and chemistry will take turns discussing current knowledge and recent advances in our understanding …Read More
Join the conversation on beer and food pairing and the next steps being taken to bring science into how we pair. In this talk, we’ll take some of the key interactions we all experience during pairing and see if we …Read More
Presented in association with VLB. Colloidal stability and the avoidance of haze are key quality parameters of beer. This seminar explores possible sources of haze in the final product, how these sources can be detected and how they can be …Read More
Presented in association with VLB. Deniz Bilge describes the influences of yeast performance on fermentation. Why is “happy” yeast necessary for brewer success? He’ll cover topics including modern yeast propagation strategies and yeast storage. Read More
There are big differences between making beer for a hobby and making it for public sale. In this seminar, Steve Parkes explores key “going pro” concepts with attendees. Read More
Craft brewers find success in using dry hopping to create aromatic and flavorful hop-forward beers. This presentation shares results from several studies in the Shellhammer lab at Oregon State University that examined dry hopping and the factors that affect aroma …Read More
In this panel, brewers from various backgrounds share their experiences conducting mixed culture fermentations in a production brewery setting. Brewers will discuss mixed culture fermentation philosophy, old and new world techniques, and troubleshooting. Read More
The 2014 growing year was very challenging for barley growers; those challenges now fall to maltsters and brewers. This panel was assembled to help brewers make the most of this important raw material when Mother Nature throws a curveball. Read More
With few brewers on staff to assure continued innovation and excellence, each employee in a craft brewery needs a firm grasp of brewing science and engineering. Presenter Michael Lewis explains why. Read More
Wort is a Middle English term for a root. Therefore, the meaning of the word is consistent with wort’s role as the basis of a good beer. This talk covers practical ways to control the important wort components in a …Read More
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